Cherry and hazelnut biscotti
A delightful recipe for crisp, golden-brown biscotti - twice-baked Italian biscuits perfect for dunking in coffee or enjoying as a sweet treat.
Updated : 17 October, 2025
Easy
About 20 min.
Ingredients
250 grams
Flour
250 grams
Sugar
1.5 teaspoon
Baking powder
3
Eggs
250 grams
Dried cherries
125 grams
Hazelnut
1
Lemon
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 150C and line a baking tray with greaseproof paper.
Step 2
Combine the flour, sugar, and baking powder in a bowl and mix until evenly blended. Whisk in half of the beaten eggs, then gradually add the remaining egg a little at a time, ensuring each addition is fully incorporated before adding more. Stop once the dough comes together - you may not need all the egg.
Step 3
Add the cherries, hazelnuts, and lemon zest, mixing well to evenly distribute them throughout the dough. Divide the dough into six equal portions and roll each into a sausage shape about 3cm/1¼in in diameter. Gently flatten each with the palm of your hand.
Step 4
Arrange the dough portions on the prepared baking tray, leaving about 6cm/2½in between each to allow room for spreading. Bake for 15-20 minutes, or until pale golden brown. Remove from the oven and let cool for 10 minutes to firm up slightly.
Step 5
Using a serrated knife, slice the baked dough diagonally into pieces about 5cm/2in thick. Place the slices back on the tray and return them to the oven for 6-8 minutes. Turn the biscotti over and bake for another 6-8 minutes, or until crisp and golden brown.
Step 6
Transfer to a wire rack to cool completely before serving or storing.